Gluten Free Cornbread

I've searched and searched for a gluten-free THM E cornbread recipe {that I was completely happy with} to no avail. They just do not meet the need I have to be gluten-free and "E". I decided to take one that was good for THM E and make it gluten free. 

The one I went with and tweaked can be found at Mrs. Criddle's Kitchen, and if not for the wheat flour, I might have tried to do that one. 

Gluten-Free Cornbread {THM E}

Ingredients:

1 cup cornmeal

1/3 cup oat fiber

3/8 cup oat flour

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1 cup 0% Greek yogurt

3/4 cup + 3 TBS carton egg whites

6 TBS water

Directions: 

Preheat oven to 425*F. Line a square baking pan {8x8 or 9x9} with parchment paper and lightly spray with nonstick spray. You can cut a square of parchment to fit the bottom of the pan, then use scraps to line the sides. 

In a medium bowl mix all dry ingredients. 

In a separate bowl mix all wet ingredients. Add to dry ingredients and mix well. You don't want clumps. {Well, I don't.}

After all is combined, pour into prepared pan and bake for about 30 minutes. 

Let rest a few minutes after baking. Cut into 9 pieces.

Notes: It is best to use sprouted blue corn for the cornmeal, but this is technically still an "E". 

If, no scratch that- when I make this again, I will up the oat fiber and decrease the oat flour. The latter gave it a bit of a gummy texture. I make my oat flour by grinding it up in my coffee grinder. Easy peasy.

The original recipe called for Sweet Blend. I've always liked cornbread with honey and I didn't want to change that memory. I just left out any sweet this time. And I think I need more salt next time.

Everyone {but the Warden perhaps} liked the cornbread. It was nice and moist and had {almost} the right texture. We had it with chili, for a nice cold weather dinner.